alison wu

I had SO much fun collaborating with my talented friend, Shannon Sims of Food Art Love, on this rainbow snack board shoot. Everything I know about making an insanely gorgeous spread of snacks I’ve learned from Shannon. When we decided to create a completely vegan food gradient board, we both were giddy with excitement. I love playing with color and gradients, and Shannon is a rainbow queen! Snack boards are one of my absolute favorite items to entertain with. They’re so much fun to make, an impressive visual and conversation starter for any gathering and pack a nutritional punch.

Here are Shannon’s top tips for creating an impressive snack board:

– Consider planning to attend your local farmers market to source your ingredients the weekend before you make your platter. If shopping at the grocery store, feel for veggies that are crisp and firm, if it is soft to the touch, skip it and try something else. If you are lucky to have a winter market where you live, these options will be the freshest, most affordable, and likely the best variety of unique and visually interesting things.

– Consider color; try to select a variety of different colors when you are shopping. Remember colors are not only BEAUTIFUL to look at but also represent a rainbow of nutritional diversity! When you have all your prepared material ready for assemble, try setting down your first color/produce item and then ask yourself what color you would love to see next to that color? (A question borrowed from visual artist Flora Bowley‘s intuitive painting process). This will help you avoid accidentally having two or three white or tan colored vegetables all next to each other (unless this is what you’re going for). Play with c o n t r a s t. Let it be fun and creative and don’t be afraid to step back and look at it from a few feet away to get the “big picture”!

– Consider shape; how you cut (or leave whole) a produce item will either invite or dissuade someone to reach for it. Whole items add beautiful visual focal points, but are not always practical for actually eating. For example I love cutting vegetables like sweet potatoes or fingerling potatoes into long slender wedges allowing you to repeat shapes and create visual cohesion. Cutting things into manageable slices or wedges also encourages people to interact and eat the food.

– Consider texture; do your best to bring forward, or highlight the “personality” of a fruit of vegetable and provide a variety of different textures and flavor profiles. Slow roasting consentrates sweetness and makes things softer — ideal for winter squash and potatoes, etc. Leaving things raw keeps them bright and crunchy — ideal for radishes, carrots, kohlrabi, etc. Steaming is a great middle option to keep everything from being covered in oil or being cold and completely raw. Steaming is also a great option for more delicate things like romanesco or purple cauliflower that will lose their vibrant color with too much cook time. (See suggestions below!)

– Lastly, don’t overthink it! Let this be a FUN and creative exercise where things are heaped and piled in a way that looks (and feels) pretty effortless. It doesn’t need to be perfect! Plan out an idea ahead or just dive in and improvise – I find this is often when I do my favorite work. Enjoy the process. And the results.

These are just some suggestions to get you started. Get creative! The more flavors the better.

[GIVEAWAY IS NOW CLOSED!!!! Thank you to everyone who entered, and congrats to Kelly Rose Heath for winning!]

I’m SO excited to be partnering with one of my favorite people on this post and giveaway. Max of Roots & Crowns is literally one of the kindest, most warm-hearted people I know. She’s wildly talented and her line of herbal apothecary goods is one of my absolute favorites. We teamed up this holiday season to bring you all an amazing Douglas Fir Chai recipe, a DIY Immune-Supporting Bath Salt recipe and an AMAZING giveaway. One lucky person will win the Ultimate Winter Self-Care Kit that includes:

1.) Using a tea strainer and jar, or just a large mason jar and mesh sieve, steep chai covered for 10 minutes. [Covering while steeping allows for a deeper, richer flavor.] Strain out tea and reserve liquid.

2.) In a high-speed blender, blend chai liquid and all other ingredients on high for 1-2 minutes.

Winter is the season of going inward. Of short days and long nights. It’s a time when comfort and warmth are necessary elements of self-care. Here are some of my favorite winter self-care tips:

1.) Bring the Heat: Whether it’s fires in the fireplace, lighting lots of candles, warm baths, going to the sauna, drinking warm beverages, or cooking with warmer/spicier ingredients – follow your body’s wisdom when it comes to telling you what you can do to nurture the warmth during the cold season.

2.) Mind Your Body: It’s easy to become a little more physically stagnant during the winter months because there’s more of a lethargic energy surrounding daylight and the liveliness of the natural world, but keep moving. Bundle up and get some fresh air. Sweat it out.

3.) But Also, Embrace Rest: Winter is definitely a time for being more introspective and reflective. It’s ok not to feel as social and extend yourself as much as you would do in the lighter months. Just as we see the animals getting quieter and going into hibernation, our spirits crave that slower living during this time as well!

Baths with mineral salts are an age-old remedy for soothing sore muscles, healing skin conditions, improving circulation, and speeding up recovery from illnesses. This bath salt recipe is extra warming and immune-supporting. The oils included will help uplift the spirits, open airways for deeper breathing, and also add an anti-microbial, anti-viral aspect of protection for you against seasonal germs.

2.) In a separate small bowl, mix jojoba, coconut or sweet almond oil, then add one drop at a time of the essential oils as follows: 2 drops Eucalyptus, 1 drop Rosemary, 1 drop Clove, 1 drop lemon. Mix well.

3.) Combine oils with salts and mix well so that the oils disperse appropriately.

[Note: I recommend a full 8 oz. of salts for a nice bath, and even sometimes indulge in a double recipe with 16 oz. of salts for an even more luxurious bath. When running the bath, pour the salts through the running water and let them dissolve.]

*Dead Sea salts have over 21 minerals in them and are extra yummy for your skin, but if you can’t find Dead Sea salts, you can use 8 oz of epsom salts instead.

Holy bliss balls, you guys!!! These little gems are seriously delicious. My husband and I ate them yesterday on our way home from hiking in the snow to get our Christmas tree, and we were both saying how much they taste like little donut holes. All my favorite spice flavors all in a little ball. What could be better!? These balls are great for making in large batches and freezing. A fresh batch can be kept in the fridge or even on the counter if you prefer them to extra soft when eaten. I’m headed off to Breitenbush Hot Springs for a 2 1/2 day retreat with some lady friends. See you when I get back! XO

This post is a long time coming. And here it finally is! I was inspired when I was planning out my holiday content calendar a month or two ago, thinking about gift wrapping and how much general waste we produce around the holidays. I am by no means perfect, or even close to it, but I wanted to share some of my favorite tips for reducing waste and plastic use. We can always strive to be better and even just adopting one of these tips into your routine and consciousness is a great step in the right direction.

If you’re interested in learning more about the zero-waste movement, here are some of my favorite bloggers + resources:

Without further ado, here are my top 10 tips for reducing waste and plastic use:

Become aware of your habits
By starting to become aware of what and how much plastic and waste you are producing each day/week/month is a great first step in working towards changing your habits. Try to pay attention to any patterns that result in unnecessary waste, areas that you want to work on improving and think of ways that you might be able to cut back. Becoming aware is a powerful first step in any practice. Remember not to be too hard on yourself. You can’t completely change overnight. But if you focus your attention on being better, each day/week/month your old habits will start to change.

Jars for bulk items
Rather than using the plastic bags at the grocery store for your bulk items, use glass jars (bonus points if you use reusable ones like cleaned out marinara or apple sauce jars). I like to keep my bulk foods in large mason jars at home. This way, it’s easy for me to take the jars with me to the grocery store to refill. I can see how much of each pantry item I have and when they’re getting low I pop them in my market basket to take with me to the grocery store. When you get to the bulk aisle, you first need to find the tare weight of your jars, which just means using the scale to write down the amount they weigh before you’ve filled them with food. Mark this weight on top of your jar with a marker or write it in a note on your phone. If there’s no scale available, tell an employee that you want to fill your containers from home and ask if they can tare them for you. Next, fill your containers and record the PLU code for each type of food so the cashier can easily ring you up.

Reusable drink containers
Using a reusable coffee mug and water bottle are two of the easiest ways to cut down your waste. If you buy a cup of coffee every day in a disposable cup, you’ll create about 23 pounds of waste in just one year. Using a reusable glass or stainless steel water bottle instead of buying plastic water bottles is also an easy switch to make. I’m obsessed with my 1-liter BKR bottle. Unfortunately only 1 in 5 plastic bottles are recycled, and recycled plastic water bottles can take between 400 to 1,000 years to decompose. Try to always remember to bring a reusable mug and water bottle with you when you’re traveling. If you like to use straws with your beverages, buy a reusable stainless steel straw and bring that with you too.

Cloth bags for grocery shopping
Instead of using paper or plastic bags at grocery stores, bring your own reusable cloth bags with you to the store. I like to keep mine both in my kitchen and back ups in my car so I always remember to bring them to the store with me. Invest in a pack of mesh produce bags, which you can also purchase at your local grocery store, Target or Whole Foods. You’ll be surprised by how much using these will cut down on your plastic bag use at the grocery store!

Composting
Using a compost bin is a great way to reduce food waste on a daily basis. I keep my compost bin under my sink so that’s it convenient to use and doesn’t smell up the kitchen. If your city doesn’t collect compost like Portland does (Yay Portland!), see if there are people in your community that would want your compost, such a local farm or urban garden. Many large cities also have composting services that will pick up your compost for you and provide you with a compost bin, such as Vokashi in New York City.

Buy local
Purchasing from local stores is a great way to reduce waste. It reduces packaging, since shipping often wastes a lot of unnecessary plastic, packing peanuts, cardboard, etc., etc.. On a side note, buying locally also fuels and supports your local community. If you can only get certain products online, try to be conscious about who you’re buying from and try to support companies that are using conscious packaging practices if there’s a choice.

Bathroom products
Bathroom products tend to be a big source of waste. Use recycled and unbleached toilet paper, recyclable plastic or bamboo toothbrushes and use cloth towels instead of paper towels (a great tip for the kitchen too). If you do need to use paper towels, always purchase the recycled and unbleached versions and compost them with your food scraps. When possible, buy your bath products in glass bottles and if you can try refilling your shampoo, conditioner and soap in bulk at your local grocery store or coop. If this isn’t an option, try to buy the biggest size bottle of whatever product you need in order to reduce your plastic waste.

Reducing waste around the holidays
With the holidays right around the corner, it’s a great time to start thinking about how we can reduce waste when giving gifts. Instead of using paper when wrapping presents, try turning any brown paper grocery bags you have lying around inside out, use fabric or cloth wrapping bags, or wrap your gifts in cute tea towels (bonus the tea towel is a gift too!). If you choose to using paper wrapping, try to save after opening and reuse the paper for next year and/or buy recyclable wrapping paper. Reusing ribbons and gift tags are also easy ways to reduce your waste this holiday season. Another great way to alleviate holiday waste is by giving your friends and loved ones experience gifts. Take them to a musical or concert, make them an extra fancy dinner, treat them to a deep tissue massage or buy them a package of yoga classes.

Glass tuppererware
I try to not only use glass tupperware at home for storing food and leftovers, but also when I’m at a grocery store or restaurant. I try to leave clean glass tupperware in my car for those situations. This way you can use your own glass containers for deli items at grocery store and for leftovers when eating out. If you’re at a grocery store deli bar and are eating in the store, opt for a reusable ceramic plate instead of the plastic to go containers. Using glass tupperware also helps eliminate saran wrap in the kitchen. I also love using these silicon airtight bowl toppers for leftovers instead of plastic wrap or foil.

When you can, make it yourself
Making your own broths, nut milks and nut butters saves on wasted Tetra Pak and plastic containers. If you do purchase nut butters from the store, opt for brands that use glass containers over plastic. That way you can reuse the jars for your bulk food items. Cooking your own food is a fun, healthy and sustainable way to consciously reduce your waste.

They’re here!!! PUMPKIN PIE DREAM BARS! The autumnal follow up to my Pastel Coconut Cashew Dream Bars from the spring. And you guys, these babies are seriously to die for. I may like them even more than the originals. They’re like a cloud of pumpkin pie perfection. Definitely making these for Thanksgiving and Christmas. I hope you love them as much as I do!

If you don’t want your dream bars quite as thick, you could halve the filling recipe so there is just one layer of each filling. But honestly, I say just go for the double layer! If you are concerned about sugar, you could make these with half of the maple syrup. You could also use coconut nectar or any other sweetener of choice. I personally love the maple-pumpkin combination. A note on the sunflower lecithin: it says optional on the recipe, but I highly recommend using it. It will make the bars a bit more stable so they hold their shape better overall. I use this liquid sunflower lecithin. If you don’t want to buy it though, it’s not a break or great ingredient. I would recommend storing your Dream Bars in the freezer if you don’t use the lecithin. If you freeze them, move them to the refrigerator at least a few hours before serving to thaw. I did eat one (or maybe two) about 20-30 minutes after pulling them from the freezer, and they were almost like an ice cream cake, so there’s that. If you’re into ice cream cake 😉

To make topping simply mix all ingredients together in a small bowl and set aside.

Directions:

1.) In a food processor, blend the walnuts and brazil nuts into small pieces. Add the dates and salt and blend into a sticky dough.

2.) Line an 8×8 square pan with a strip of parchment paper or plastic wrap (this makes removing the bars from the pan easier). Press the mixture into the bottom of the pan evenly to create your crust. Transfer to the freezer while you make the vanilla and pumpkin layers.

3.) Drain and rinse the soaked cashews.

4.) *Make the vanilla layer: add all ingredients to a blender and blend on high for about 2 minutes until smooth. If you want to use even amounts of vanilla and pumpkin filling, measure out 1 cup of the vanilla layer and use a rubber spatula to spread the vanilla layer on top of your crust (if you do not care about having even layers of vanilla and pumpkin, simply spread all of the vanilla filling on top of the crust). Transfer back to the freezer to set for about an hour.

5.) Make the pumpkin layer: add all ingredients to a blender and blend on high about 2 minutes until smooth. If you want even layers of vanilla and pumpkin filling, measure out 1 cup of the pumpkin filling and use a rubber spatula to spread it on top of the vanilla layer (if you do not care about having even layers of vanilla and pumpkin, simply spread all of the pumpkin filling on top of the vanilla layer). Transfer back to the freezer to set for another hour alternating between layers. Once final layer in complete, sprinkle generously with topping and lightly press topping into filling. Transfer back to the freezer, and allow bars to set for 2-3 hours.

6.) Remove from freezer. Using the parchment paper or plastic wrap, pull up on both sides at the same time to remove from the pan. Using a sharp knife, cut into 2’’ x 2’’ squares. Bars will keep in the refrigerator for 3-5 days or in the freezer for a month. If you didn’t use lecithin, I recommend storing in the freezer.

* Note: If you have two blenders, simply make the pumpkin layer in one blender and the vanilla layer in the other. If you have one blender, make one layer at a time and rinse the blender between uses.

Perioral dermatitis (PD) is a skin condition that usually starts around the mouth and can move up around the nostrils and in some cases around the eyes. It is red, scaly, slightly bumpy and inflamed. It is often mistaken for acne. It is seen mostly in women aged 15-45. In my opinion, there is a silent epidemic of PD amongst women going on right now. I can count 5 of my female friends who also have this skin condition. Often times uneducated doctors will prescribe steroid creams to treat PD, and this makes it far worse. Often times oral antibiotics clear up PD, which was the case for me, but because they don’t address the underlying cause of the PD, it often comes back later on and sometimes with vengeance. For this reason, I do not recommend treating PD with oral or topical antibiotics.

I was first diagnosed with PD in 2014. You can read more about that experience here. I did end up going on a low-dose doxycycline to treat the PD and with changes in the products I was using it cleared up. Unfortunately, in April of 2016 when I was down in Mexico on vacation, thinking I could get away with using a generic toothpaste because I forgot my SLS- and fluoride-free one, it came back again. Toothpaste is a MAJOR trigger for me. I decided this time I wasn’t going to turn to antibiotics to treat it. I wanted to figure out more about this annoying rash, what was causing it and how I could heal it naturally. I’ve made some major strides, but I do still have a small patch of it near my nose that I’m working to clear up. For the most part, no one really notices it, but of course it bothers me and it’s irritating when it flares up. If you are interested in clearing up your PD using natural approaches, I can’t stress enough how important it is to be patient. There is no magic cure for PD. It will not disappear overnight. But if you put the time and energy into trying to figure out what is causing it, I think it can be super informative in other aspects of your health.

This blog post shares some of the information, tips and products I’ve found most useful. As I continue to learn more about PD and discover new natural remedies, I will update this post for you all. As always, please do no hesitate to reach out if you have any questions. I know how annoying and disheartening PD can be. Please know you are not alone. I see you and understand what you are going through.

SLS and Fluoride Are Your Worst EnemiesThis is the first piece of advice I always tell people when they tell me they have PD. Check every product label. Seriously. Even your laundry detergent. Get rid of anything with Sodium Lauryl Sulfate or better yet any Sulfate containing products. This may mean parting with your favorite cover up and mascara. Also seek out a new fluoride-free toothpaste. I’m personally sensitive to mint toothpaste too, so I use this one and love it. Also of note, cinnamon flavoring can irritate PD.

PD Is Complex – Bacterial, Hormonal, Fungal or Inflammatory?Pinpointing the exact cause of PD is often times difficult. I believe the cause can be bacterial, hormonal, fungal, inflammatory or a combination of these. I always say a good place to start is to try treating it as though it’s fungal. Many people have had successes using over-the-counter anti fungal creams, like Lotrimin, to treat their PD. After much trial and error, I think mine is mostly inflammatory and bacteria related. A common thread for people with inflammatory skin conditions, like PD and rosacea, is impaired barrier function. This basically means the skin has lost its ability to retain moisture. Because the skin barrier can’t perform this function as effectively, it allows external stressors and irritants (pollution, allergen particles, etc.) to permeate deeper into the skin. This causes the skin to be more vulnerable and reactive, ultimately making the skin more rapidly and strongly irritated.

Less Is MoreIf I could stress one point more than any other it’s this. Most people’s initial instinct to any skin condition is to try to figure out what they can put on it to make it go away. Unfortunately with PD there is no magic cream to make it disappear. PD actually would rather be left alone. If you can avoid wearing makeup, do it. There is nothing PD hates more than foundation and cover up. Don’t try to put a bunch of natural product remedies (coconut oil, apple cider vinegar, tea tree, etc.) because they won’t work. Honestly, you’ll probably find that your PD is happiest with nothing on it. I’ve tried pretty every product under the sun, and I’ve found a few that I feel are the best on the market. These products have been formulated by women especially for people with PD. My PD skincare routine goes like this:

[UPDATE TO ORIGINAL POST: I’ve been cleansing with the Black Clay Facial Bar then using then the Barrier Restore Serum and finishing by moisturizing with Avené Cicalfate Cream, and my PD is completely gone!!!! I highly recommend trying these 3 products only (refrain completely from makeup and any other products) for 2 weeks. I think you will likely see mass improvements in your PD or eczema.]

If you need to wear makeup, I would recommend this pressed foundation or this one. PD does not like HOT or COLD. So if you can avoid very hot or cold water when bathing. You may also need to avoid saunas or very hot climates, as some people are more effected by this than others. I’ve heard mixed reviews about UV exposure. I personally think a bit of sun helps my PD, as the light has antiviral properties, but I’ve also read of people who avoid UV exposure, as it worsens their PD.

“I think we have seen such a rise in these dermatitis type skin issues because people are using too many products on their skin which disrupts the microbiome of the skin. Dermatitis is a modern skin disease caused by too much washing, too much this, too much that, and using moisturizers with synthetic preservatives and irritating fragrances. It’s a constant assault on the microbes on the skin that are there to help keep your skin’s microbiome balanced.” – Marie Veronique

Diet and PDI definitely believe that diet plays a role in PD. As many of you know, I adapted a very strict version of the SIBO Specific Diet and the acne diet, as recommended by my naturopathic dermatologist, in hopes that it would clear up my PD. Unfortunately, it didn’t, though I’ve heard it has greatly helped people with more severe cases of PD. One of my trigger foods that I discovered through this experience is eggs. I’ve since cut out eggs (for now) since I believe they were contributing to my PD flaring up. I’ve also found that sugar, gluten, dairy and coffee have a negative effect on my skin overall, so I avoid these almost completely. I would recommend trying an elimination diet if you are interested to see how foods may effect your skin. Usually 3-4 weeks is a good length of time to eliminate common allergen producing foods. Once you start reintroducing them, do it slowly, so you can see if a certain food has a specific response in your body or on your skin. I’m still working with my naturopathic doctor and acupuncturist to figure out what is causing my digestive symptoms. My hope is that as I learn more about this and start treating my gut it will help facilitate healing my PD.

StressLike most health conditions, PD is majorly effected by stress. I’ve definitely noticed a correlation between heightened stress and skin irritation. Every morning before I start my skin care routine, I look in the mirror and repeat to myself, “I have beautiful skin. I have beautiful skin. I have beautiful skin.” What we believe and the story we tell ourselves really has a major impact on the physical realm. I totally understand how frustrating, embarrassing and depressing it is to have a blotchy red rash on your face. I really do. But at the end of the day, no matter how low I may be feeling about the current state of my skin, I always remind myself of how many things in my life I have to be grateful for. And it really is never as bad as you think it is. We are always our own worst critics. No one else sees, notices, or cares as much as we do about the breakout or wrinkle or extra roll of skin we have on our bodies. Learning to love and accept ourselves both on the inside and the outside is a life-long journey, but each moment we have the choice to take a step in the right direction simply by showing ourselves compassion.

“The simple fact is that the more you stress about the condition, the worse it gets. I think there may be a correlation between PD and Type A personalities as well. This is not meant in a derogatory way – I am Type A Plus, if there is such a thing. It just means that the same adrenaline that can make Type A people super-productive can also have an effect on the skin. So, be less Type A about your face! Stop spending endless hours hunkered in front of your computer researching miracle cures (because there are none). Don’t look in the mirror every five minutes. Stop trying olive oil and powdered sugar one day, and yogurt masks the next, and vinegar the next. Your skin won’t calm down if you don’t calm down, and stop changing the routine every couple of days.” – Sarah Villafranco

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The dreamy world of moon milks! These are caffeine-free potions that I drink when the moon comes out (or even when it’s out, but not visible). They are well suited for nighttime enjoyment, but really can be drank any time of day. Many of the adaptogens in each of these recipes have been selected for their calming, nurturing and relaxing properties. (Wu Haus Guide to Adaptogens coming in the next couple weeks!) These are just suggestions, so feel free to substitute with any adaptogen of your choosing. For some people cacao is stimulating, so if you are more sensitive to it, you might consider enjoying this potion earlier in the day. You can find most of the adaptogens featured in these milks over on my Favorite Products page.

These moon milks honor the Ayurvedic lineage, which believes that warm milk can aid in a good night’s sleep. Technically, there is no milk used in these recipes, but the combination of hot water and coconut butter creates a lovely additive-free alternative to store-bought coconut milk. If you prefer to use regular or nut milk, feel free to use 2 cups of milk instead of the hot water + coconut butter. The powerful properties of adaptogens are best extracted using some sort of fat, so I wouldn’t recommend making these with just hot water alone. In the Golden Moon Milk recipe, you could substitute ghee for the coconut butter. I always encourage you to adapt any of the recipes on this site to make them your own. <3

1.) In a small saucepan over medium-low, heat the water, coconut butter and dried lavender. Bring to a low simmer and allow the lavender to infuse into the milk for about 5 minutes. Strain out the flowers using a mesh sieve.

2.) Pour infused lavender milk and all other ingredients into a high-speed blender and blend on high for 1-2 minutes until well-combined and frothy.

I can’t tell you how excited I am about this post! I get countless questions about matcha (how to make it, what brand to buy, what adaptogens to add to it, etc., etc.) everyday over on Instagram, and now I can finally point to the WU HAUS GUIDE TO MATCHA as the complete source to (hopefully) answering all your questions. So let’s dive right in!

SOME BENEFITS OF MATCHASustained Energy + Enhanced Calm: Amino acid L-Theanine and caffeine work together to produce a sustained and focused energy. L-Theanine is a calm-inducing and non-dietary amino acid found almost exclusively in teas from the Camellia sinensis plant. Unlike traditional green tea that is steeped in water, matcha powder includes the entire ground Camellia sinensis leaf providing 100% of the leaf’s nutritional benefits to the drinker. A serving of matcha offers between 30-70 mg of caffeine while coffee offers anywhere between 95-144 mg depending on how you prepare it. Unlike coffee, matcha supplies a healthy dose of caffeine without causing you to crash a couple hours later.

Mental Clarity: L-Theanine promotes both natural relaxation while simultaneously heightening mental clarity. It is also known to reduce anxiety levels and enhance your mood.

Packed with Antioxidants: Matcha has very high levels of antioxidants in the form of polyphenols, catechins and flavonoids. These power houses protect you from harmful free radicals – the molecules responsible for aging, tissue damage, cancer and some inflammatory diseases.

Immune Boosting: Matcha boosts the body’s natural immune defense. The antioxidants in matcha are a key component of helping your body fight diseases and infections. Just one cup of matcha has the equivalent antioxidants of 10 cups of regular green tea. Matcha also contains polyphenols, catechins and epigallocatechin gallate (EGCG), which help boost immunity and promote overall wellbeing. Additionally, matcha provides the body with potassium, vitamins A & C, calcium and iron.

ORGANIC VS NON-ORGANIC
Of course, I think it goes without saying, it’s always preferable to use organic matcha. I say that, yet I don’t use organic matcha. I’ve done tastings at Mizuba (where I source most of my matcha), and the fact of the matter is I prefer the taste of some of their non-organics to their organics. Mizuba is about to release a new organic variety called Yorokobi that I’m SO thrilled about, which will get me to finally switch over to organic (yay!).

CEREMONIAL VS CULINARY
There is much debate over whether or not you need to spend the extra money and buy ceremonial grade or if you’re okay to drink culinary. There is a multi-faceted question. My rule of thumb is that if you are making a matcha americano (with just water + matcha, no milk or added ingredients), use the highest quality ceremonial. If you are making a morning potion with adaptogens or a simple matcha latte, you can probably use a culinary grade. That being said, I use Mizuba’s Culinary, which is A LOT higher quality than many other culinary matchas out there. So, I would recommend purchasing your matcha from a reputable brand and doing a taste test if possible. Especially if you are new to drinking matcha, you don’t necessarily need to jump right into spending $55 on a 40g tin. You can work up to that as your taste for matcha changes and becomes more refined.

FAVORITE MATCHA BRANDS

Bottom Line: Only buy matcha that comes from Japan. Products from other places that claim to be matcha should not be trusted.

Pro Tip: To preserve flavor and freshness, always store your matcha in the refrigerator after opening.

Mizuba Tea Co.: Mizuba is definitely one of my favorite matcha brands. What I love about Mizuba is that every single variety of matcha they offer tastes delicious and is of the best quality. Whereas some brands of matcha use lower quality for their culinary, I use Mizuba’s very, very high quality Culinary matcha for my morning potion everyday. The main difference between their Culinary and Ceremonial is that the Culinary is a coarser grind, making it stronger in flavor so that it can be tasted through whatever you mix it with (milk, desserts, smoothies, etc.). I also love their ceremonial Kokoro and everyday matcha, Daily, for my Matcha Americanos. I love that this brand is woman-owned and local to Portland. Lauren, Mizuba’s owner, works with a single source farm outside of Uji, Japan. She is in the process of adding another AMAZING organic matcha (the 3rd to her line) called Yorokobi that should be ready soon. I’ll keep you posted on that!

House of Matcha: I love House of Matcha’s line (and their amazing branding). Both their Ceremony and Cold Brew are delicious and high quality. The Cold Brew is my go-to for summer, as it dissolves right into cold water.

Ippodo: A luxury line of matcha that feels completely authentic and traditional with its roots in Kyoto. Definitely a bit on the spendier side, but absolutely delicious and worth the splurge.

TOOLS NEEDED TO MAKE MATCHA AT HOMEChasen (bamboo whisk): Essential for making the perfect Matcha Americano. Also great for use when traveling. You can mix your adaptogens in with your matcha and make a paste as you would for a Matcha Americano (recipe below) if you don’t have access to a blender on the road.

Chashaku (bamboo scoop) and/or Measuring Spoons: I usually use the chashaku when making a Matcha Americano to stick with the traditional way of preparing matcha. I use measuring spoons when making potions.

KEY INGREDIENTS (BESIDES MATCHA, DUH)Coconut butter: This is a key ingredient if you aren’t using milk in your potion. It adds the creaminess that milk would otherwise add. If you want your drink extra, extra creamy, use milk + coconut butter. Coconut butter also makes the potion ultra frothy, which is an added bonus. I like using it as an alternative to milk, as it is a pure ingredient. Unless you’re making your own nut/seed milks, there are so many unnecessary gums and fillers in the prepackaged stuff. I love CAP Beauty Coconut Butters in 1-gallon and 16 oz sizes.

Adaptogens: The adaptogens you choose for your potions are entirely up to you. Based on what benefits you are hoping to reap, there are SO many options. As a general rule of thumb, I don’t usually put more than 3-4 adaptogens in each potion. I’d also advise to keep portion size small. You only really need a 1/2 teaspoon of each adaptogen. In the recipes below, there are a few suggestions, but I encourage you to do your research and see which adaptogens call to you. In terms of brands, I recommend Sun Potion and Mountain Rose Herbs. I’ll be posting a Wu Haus Guide to Adaptogens very soon, so stayed tuned for that!

MCT Oil/Brain Octane: This is great to add if you need an extra pep in your step! With the addition of MCT oil or Brain Octane, you basically have a Bulletproof matcha. KAPOW! If you’ve never used either, I would start with a teaspoon or less. This is really powerful stuff.

1.) Bring water to a boil (heat milk in a saucepan on the stove, if using) in a kettle. Let cool a bit (160°-175°) before pouring into a high-speed blender. Add all other ingredients to the blender, and blend on high for 1-2 minutes. Pour into tea bowl, and enjoy!

1.) Bring water to a boil in a kettle. Let cool a bit (160°-175°) before pouring into a high-speed blender. Add all other ingredients to the blender, and blend on high for 1-2 minutes. Pour into tea bowl, and enjoy!

1.) Bring water to a boil in a kettle. Let cool a bit (160°-175°) before pouring into a high-speed blender. Add all other ingredients to the blender, and blend on high for 1-2 minutes. Pour into tea bowl, and enjoy!

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WOW! What can I say?! Spending a week with one of my best friends, Lee (from America), on the road with Subaru was an absolute dream! We definitely hit some rough patches with the unanticipated arrival of Hurricane Harvey in Texas, but we made the best of it, and I feel grateful that we remained safe in Austin for most of the storm. Highlights from Austin: Morning flow at Practice Yoga Austin, dinner (and brunch) at June’s All Day and all the delicious superfood lattes from Picnik. Once we left Austin for Dallas, the sun came out and our spirits were lifted a bit. We got to check out Mudhen and HG Sply Co, and both were super delicious. We stayed in the most INCREDIBLE treehouse where we took the most epic floral bath ever. We also did a private flowering pressing workshop with Kelly Dewitt and a yoga and meditation session with Bibi McGill. After a jam-packed 24 hours, we were off to Memphis!

We didn’t get too much time in Memphis unfortunately, but we did get an awesome meal complete with matcha lattes at City Silo. The drive from Memphis to Nashville was stunning. Lush land and the sun was shining bright. Nashville is such a charming city! I fell in love immediately. Highlights included: Brunch at Cafe Roze, lunch with the whole crew at Avo, paleo donuts at Five Daughters and checking out the amazing product line at Lemon Laine.

And OF COURSE the top highlight was the Elements of Well event Lee and I hosted in partnership with Subaru at Green Door Gourmet. It was a dream collaborating with Lee and all the other amazing women who made this event possible. The menu for the event included layered smoothie parfaits, elaborate crudité platters with beet hummus, pesto and black bean dip and a seasonal salad bowl with jammy egg. Lee and I taught a 1-hour matcha workshop then all the participants headed off to do a yoga and mediation session with Bibi. When they arrived back from yoga, they were greeted with the crudité that they noshed on while pressing flowers with Kelly. The event ended with salad bowls and sweet goodbyes. Each participant went home with a custom flower press made by Kelly, a packet of Sun Potion’s Yin Power, a custom Helen Levi matcha bowl, an Elements of Well keychain, a tin of Mizuba Daily Matcha, a Baggu mesh bag and recipe cards with some of Lee and my recipes. I want to thank everyone who came out to the event in Nashville and made it a day to remember.

Special shout outs to Vanessa Hellmann for being the best videographer (see above short of me and Lee) and Natalie Allen the best photographer (see photos below) ever. And to the Field Scout crew for all your hard work and energy. Check out more about Subaru over on Meet An Owner.